First of all, thank you to everyone who commented on yesterday’s post and encouraged me to keep at it! Marathon training has been tough, but I am feeling more focused than ever after Friday’s setback, and I appreciate all your love and support — you guys rock!
After yesterday’s post, I spent the morning doing some major food prep for the week! In addition to meal planning, I whipped up some , shredded BBQ chicken for , homemade chipotle dressing (recipe below), and some peanut butter cookie brownie bars. (Unfortunately, I tried to make them in to mini muffins and they turned out really hard, like to the point that they were inedible. Fail.) This morning, I cooked a batch of my honey almond flax pancakes to enjoy for breakfasts. Bring on this week!
Here’s all my packaged food for the week…
And the veggie burgers I packed up with a side of chipotle dressing…
After doing some food prep of my own, I also made dinner to bring to my friend Courtney who just had her sweet baby girl less than two weeks ago! In addition to some BBQ chicken sandwiches, I decided to whip up an avocado cobb salad with a homemade chipotle dressing, which were two winners! Last night, I had some avocado cobb salad topped with my BBQ chicken and chipotle dressing for a complete meal. This salad was really good…and reminded me of summer time! (Yay for 70 degree projected temperatures for this week!)
Avocado Cobb Salad
- 3 cups romaine lettuce, chopped (I also used some spinach since I had that on hand)
- 1 medium avocado, diced
- 1/2 medium red onion, diced
- 1/2 c. cheddar cheese
- 1/2 c. corn, roasted
- 1/2 medium cucumber, diced
- 1/4 c. fresh cilantro, chopped (optional)
- Pour chopped romaine lettuce in bowl.
- Top with remaining ingredients. Serve with creamy chipotle dressing.
Creamy Chipotle Dressing
- 1/2 c. plain Greek yogurt (I used Chobani 0%.)
- 1/3 c. chipotle fire-roasted salsa
- Combine above ingredients. Chill and serve.
How to level up this recipe:
- You could easily add some tomatoes for additional veggies or some black beans for extra protein.
How to level down this recipe:
- Serve with a regular ranch dressing instead of the creamy chipotle.
- Top with some crushed tortilla chips (try blue corn chips or quinoa/lentil chips for added flavor).